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Posted on 2/23/15 at 8:08 pm to Langland
quote:
Scotch Eggs ( Video LINK)
those are actually quite good ... good call ...
Posted on 2/23/15 at 11:34 pm to tiderider
Make some or use leftover taco seasoned ground meat and diced smoked sausage and mix with grilled onions and peppers in skillet. In separate skillet begin to fry some hashbrowns or hashrounds. After hashbrowns are cooked add to skillet with onions and meat and mix together then pour in scrambled eggs and shredded cheddar and cook until done. Finish with some diced tomatoes, green onion tops and a spoon of sour cream and its like sonic chili cheese tots on steroids.
Posted on 2/24/15 at 8:41 am to dnm3305
Cook some bacon and save the grease. Take some grands biscuits split in half and fry them in the bacon grease. Scramble some eggs in the rest of the bacon grease. Make some bacon egg n chz biscuits and die a slow artery clogging death with a smile on your face
Posted on 2/24/15 at 9:11 am to foj1981
Boudin omelettes with hogshead cheese grits.
Posted on 2/24/15 at 9:26 am to Stadium Rat
I posted this in another thread a few weeks ago: baked eggs in a ham nest. Spray muffin tin w/nonstick spray, push a piece of good, thinly sliced ham into the muffin cavities. Break egg into each ham-lined muffin cup, put your favorite cheese on top (boursin, sharp cheddar, etc). Bake at 350 until the egg is as done as you like...maybe 10 mins for over medium, a little longer if you want it firm. The cooked ham/eggs will pop right out of the cups. Great if you have to make breakfast for a crowd all at once, or good to put into the toaster oven while you get ready in the AM.
Posted on 2/24/15 at 9:26 am to foj1981
Go to Murray's Superette in St. Amant and get some Maple and Bacon Sausage. You're welcome.
Posted on 2/24/15 at 1:44 pm to foj1981
I had a pork belly Benedict in Miami last week that was killer.
Posted on 2/24/15 at 4:24 pm to Creamer
Saffron Shakshuka LINK
This dish is excellent. I eat it for any meal, but it is a breakfast dish.
2 tablespoons olive oil
1 yellow onion, peeled and minced
2 red peppers, cored, seeded, and rough chopped
1 – 2 poblano peppers, seeded and chopped
6 cloves garlic, smashed, peeled, and minced
1/4 cup canned green chilies
1 quart whole, peeled tomatoes
1 tablespoon spicy Hungarian paprika
1 1/2 teaspoons sea salt (less if using a very salty feta)
1 teaspoon ground black pepper
1 teaspoon ground cumin seed
1/2 teaspoon ground coriander seed
5 threads saffron
Splash rice wine vinegar
1/4 cup goat’s milk feta
1/4 cup minced parsley
2 tablespoons minced chives
6 eggs
Heat a large 3 or 4 quart skillet with 2 inch deep sides over medium-high heat. Add the olive oil, and when hot, the onions. When the onions are soft and translucent, add the red pepper and poblano; continue to sauté for 4 minutes or so. Add the garlic and sauté for 1 minute more. Next, stir in the canned chilies and the tomatoes and juice, crushing each whole tomato with your hand as you go. Stir in the salt, pepper, and spices. Bring mixture up to a gentle boil, and then turn heat to low. Simmer for 20 minutes, stirring occasionally.
Add the rice wine vinegar, feta, parsley, and chives. Check salt levels and adjust as needed.
Edge heat up to medium-low. Working one at a time, crack each egg into a small bowl, and then transfer the egg to the shakshuka by dipping it into the stew and giving it a careful tip. Repeat for each egg. Cover and allow eggs to poach for 6 – 8 minutes –– just until the whites have set up.
To serve, ladle into a bowl or spoon shakshuka over a grain, polenta, or rice. Garnish with a pinch of fresh herbs, a dash of paprika, and a sprinkle of feta.
This dish is excellent. I eat it for any meal, but it is a breakfast dish.
2 tablespoons olive oil
1 yellow onion, peeled and minced
2 red peppers, cored, seeded, and rough chopped
1 – 2 poblano peppers, seeded and chopped
6 cloves garlic, smashed, peeled, and minced
1/4 cup canned green chilies
1 quart whole, peeled tomatoes
1 tablespoon spicy Hungarian paprika
1 1/2 teaspoons sea salt (less if using a very salty feta)
1 teaspoon ground black pepper
1 teaspoon ground cumin seed
1/2 teaspoon ground coriander seed
5 threads saffron
Splash rice wine vinegar
1/4 cup goat’s milk feta
1/4 cup minced parsley
2 tablespoons minced chives
6 eggs
Heat a large 3 or 4 quart skillet with 2 inch deep sides over medium-high heat. Add the olive oil, and when hot, the onions. When the onions are soft and translucent, add the red pepper and poblano; continue to sauté for 4 minutes or so. Add the garlic and sauté for 1 minute more. Next, stir in the canned chilies and the tomatoes and juice, crushing each whole tomato with your hand as you go. Stir in the salt, pepper, and spices. Bring mixture up to a gentle boil, and then turn heat to low. Simmer for 20 minutes, stirring occasionally.
Add the rice wine vinegar, feta, parsley, and chives. Check salt levels and adjust as needed.
Edge heat up to medium-low. Working one at a time, crack each egg into a small bowl, and then transfer the egg to the shakshuka by dipping it into the stew and giving it a careful tip. Repeat for each egg. Cover and allow eggs to poach for 6 – 8 minutes –– just until the whites have set up.
To serve, ladle into a bowl or spoon shakshuka over a grain, polenta, or rice. Garnish with a pinch of fresh herbs, a dash of paprika, and a sprinkle of feta.
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